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Book Information
516 pages • paperback • first pub 2003 • 2 editions
ISBN/UID: 9780470392676
Format: Paperback
Language: English
Publisher: Wiley
Edition Pub Date: 09 Nov 2010
Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. Th...
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Content Warnings
516 pages • paperback • 2003
ISBN/UID: 9780470392676
Format: Paperback
Language: English
Publisher: Wiley
Edition Pub Date: 09 Nov 2010
Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. Th...
Community Reviews
Content Warnings